SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams
POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY
Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
- Add dice tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams
SIMPLE SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, orange bell pepper, salt, pepper, cumin, paprika, garlic, crushed tomatoes, bay leaf, fresh baby kale, large eggs, feta cheese, bread
Provided by Isabel Castillo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large cast iron skillet over medium-low heat.
- Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
- Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
- Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
- Stir in the baby kale until wilted.
- Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
- Top with the feta cheese and remove the pan from the heat.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 15 grams, Sugar 14 grams
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